Dairy-Free Irish Stew with Lamb

Instructions

1. 1Pat the about 680 g of lamb shoulder, cubed, dry with paper towels, then season it with the 1 tsp of salt and the 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully add the seasoned lamb in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the lamb on all sides until it has a nice crust, about 3-5 minutes per batch, then remove the browned lamb to a plate and set it aside.
3. 3Add the 2 medium yellow onions, chopped, the 3 medium carrots, peeled and chopped, and the 2 celery stalks, chopped, to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Melt the 2 tbsp of dairy-free butter in the pot with the vegetables. Whisk in the 2 tbsp of all-purpose flour and cook, whisking constantly, for 1 minute to create a light brown roux.
5. 5Gradually whisk in the 6 cups of beef broth, making sure to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer, stirring constantly.
6. 6Return the browned lamb to the pot. Add the about 680 g of potatoes, peeled and cubed, the 4 fresh thyme sprigs, and the 2 bay leaves. Stir everything to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 hours, or until the lamb is very tender and easily falls apart when poked with a fork.
7. 7Carefully remove and discard the 4 thyme sprigs and the 2 bay leaves from the pot. Stir in the 2 tbsp of chopped parsley just before serving.

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